Thai Watermelon Gazpacho Recipe

Last week my buddy Lisa and I took a road trip to Boise to see my favorite band Widespread Panic. The weather was hot and sunny (100 degrees hot!), and the tiny downtown was clean and bustling with healthy, fit looking people. It seemed like everyone was into some type of outdoor activity – mountain biking, fishing, camping, boating, rafting. The Boise River Park runs through the center of town and boasts ten miles of paved walking/ biking trails.

Here I am with my toes in the ice cold water.

Anne boise river 7.16

We stumbled upon this sweet Co-op where we ate several meals. My favorite was a Thai watermelon soup. When I got home I tried replicating the recipe. It was so delicious I wanted to share it with you.

As with all of my favorite recipes, it includes a short list of easy to find ingredients, and is quick and easy to make. You can find fresh lemongrass at Asian markets like Fubonn, or at New Seasons. Scroll down for the full recipe, here’s the basic outline…

Get your ingredients together

watermelon soup ingredients 7.16

your mise en place as they call it

watermelon soup mise en place 7.16


watermelon 7.16

saute your spices

watermelon soup cooking 1 7.16

add the pureed watermelon

watermelon soup cooking 2 7.16

and you’ve got soup baby!

watermelon soup final 7.16

Thai Watermelon Gazpacho


  • 6 cups (about 4 lbs) of watermelon – seed, rough chop (to measure your 6 cups) and then puree in a food processor
  • 1 fresh lemongrass stalk – remove root end and outer leaves and finely chop the bottom 4 inches
  • 3 tablespoons shallot, peeled and finely chopped
  • 2 tablespoons fresh ginger, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 small Serrano pepper (with seeds if you dare)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt


  1. In a heavy saucepan saute lemongrass, shallot, ginger and garlic in olive oil over med/low heat for 5 minutes.
  2. Add watermelon puree and simmer for 5 minutes.
  3. Add lime juice, hot pepper, and salt.
  4. Chill for at least two hours and serve.

Try this recipe and let me know what you think.


Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist. she offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.



  1. I made the soup at work in my spare time. It was delicious! I de-glazed with a little white wine after sauteing the garlic, lemon grass, shallots and ginger. I garnished it with a quick salsa made from diced honeydew, cantaloupe, watermelon, lime juice, local honey and a little cilantro.

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